5 minute read
Buzz-free bevvies
All the taste and appeal, minus the booze
By Colleen Thompson
Photography by Steve Smith/VisionFire
Demand for non-alcoholic beverages has never been more robust. Once relegated to a tiny corner of the beverage industry, the market for non-alcoholic options is booming as consumers re-examine their relationship with alcohol. From delicious artisanal sodas to sophisticated zeroproof cocktails, there’s something for anyone who wants to enjoy tasty drinks without the buzz.
“The most rewarding thing for us is allowing people to be social on their terms, and they don’t have to stick with water or pop,” says Mike Hogan, cofounder and brewmaster at Libra and Upstreet Craft Brewing in Charlottetown, P.E.I. “Libra is on a mission to help Canadians find their balance between being social and their health. Libra has a range of styles to choose from, so you can enjoy the party and avoid any ill effects.”
Libra non-alcoholic craft beer is made with the same techniques that brewers have used for centuries. The proprietary non-alcoholic brewing process doesn’t use additional high-tech equipment or any extraction. Brewers steep malted grains to extract sugar, boil the wort, add hops, and then cool the mixture before adding yeast.
Hogan explains, “We let it ferment and condition, which creates a tiny amount of alcohol while smoothing out the flavour. What happens with nonalcoholic beers is mostly on the fringe or out of bounds from conventional brewing. Some things they even tell you not to do.
We spent two years researching and developing to capture craft beer’s flavour and taste without the alcohol.”
Benjamin Bridge Winery in Gaspereau, N.S., produces Piquette Zero, Nova Scotia’s first alcoholfree wine. It’s a lively and delicious beverage, offering a highly creative, craft option to industrially dealcoholized wines, which are often said to lack character.
“The non-alcoholic market is seeing a cultural shift towards wellness and exponential growth due to this,” says Benjamin Bridge winemaker JeanBenoit Deslauriers. “Consumers seek to drink moderately, buy locally, and make social gatherings inclusive for all. Piquette Zero provides an exciting conduit for all those frustrations and not feel their zero-proof beverage is ‘less than.’”
Bulwark Ciders in New Ross, N.S., is also striving to make zero-proof beverages that are comparable to their alcohol counterparts. “We use a special fermentation technique for Bulwark’s Non-Alcoholic cider,” says Germain Bergeron, owner and founder of Bulwark. “The appearance is like a sparkling white wine with fine effervescent bubbles, a subtle apple aroma, and a hint of fermentation that confirms a very slight alcohol content of 0.5 per cent.”
Whether you’re a teetotaler, a designated driver, or simply in the mood for a buzz-free treat, elevate your zeroproof drinking experience.
The Bulwark Mockerlicious
Bulwark Non-Alcoholic Cider, cranberry juice, and a few frozen cranberries are all it takes to make this cranberry sparkler perfect for holiday gatherings.
1⁄3 Bulwark Sparkling Non-Alcoholic Cider
1⁄3 cranberry juice
1⁄3 sparkling water frozen cranberries
Combine cider and cranberry juice in a glass and top off with sparkling water. Garnish with a few frozen cranberries.
The Libra Beer Caesar
A good Caesar needs two things: Loads of flavours and garnish. This cocktail requires some preparation but is worth the extra effort.
Rim spice mix (salt, black pepper, paprika, garlic powder)
1 lemon
1 can (355 mL) Libra Pale Ale, chilled
1 cup (250 mL) Clamato juice, chilled
A few drops Worcestershire sauce
A few drops hot sauce ground black pepper to taste lime wedges, celery, and pickled green beans
Pour a few tablespoons of the spice mix onto a plate. Rim the glass with a lemon wedge and dip the rim into the spice mix. Add ice cubes to each glass, following with Libra, then Clamato juice. Add four drops of Worcestershire sauce and hot sauce to taste. Finish with fresh lemon juice, salt, and pepper. If desired, garnish with lime slice, celery, and pickled green bean.
Piquette Zero Peach Bellini
We use fresh sliced peaches and juice to make this Piquette Bellini recipe. The more peach, the better!
1 peach, peeled, pitted, and sliced
1 cup (250 mL) peach juice
1 can (250 mL) Piquette Zero
½ cup (125 mL) fresh raspberries mint leaves
Place fresh peach slices and juice in a blender and purée until smooth. Add Piquette Zero to the blender and pulse once or twice to combine. Don’t over-mix, or you will lose the effervescence. Pour into a chilled glass. Garnish with a raspberry and mint leaf. Enjoy cold!
Blueberry Cove Kombucha Mojito
Kombucha is delicious on its own, but it’s also fun to switch it up and create a refreshing mocktail, like this alternative to a boozy mojito. The lime and mint pair perfectly with the sweet and tart blueberries.
¼ cup (65 mL) fresh blueberries
1 oz (30 mL) lime juice
½ oz (15 mL) simple syrup fresh mint
1 can (355 mL) Cove Blueberry
Pomegranate Kombucha lime slices fresh mint
Muddle fresh blueberries and lime juice in a glass. Mix in mint syrup or simple syrup. Add fresh mint and ice. Top off with Cove Blueberry Pomegranate Kombucha. Garnish with lime and mint.
